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Home » Recipe Index » Rice, Potatoes and Noodles » Sticky Rice Balls with Peanuts

Sticky Rice Balls with Peanuts

Published: Mar 2, 2019 · Modified: Apr 27, 2020 by Lalaine Manalo · This post may contain affiliate links

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Sticky Rice Balls coated with ground peanuts on a black plate

Sticky rice balls with peanuts are easy and fun to make and the perfect snack or dessert! Sweet, chewy, and generously coated with ground peanuts and toasted sesame seeds, they're seriously addictive!

Sticky Rice Balls coated with peanuts on a black plate
Sticky Rice Balls with Peanuts

Every time I shop for ingredients at our neighborhood Asian supermarket, I always pick up a pack or two of sticky rice balls with peanuts, or what they call Tong But Luck in Cantonese, to go. I love snacking on these glutinous balls and can't resist popping one after the other; they rarely make it home.

Sweet, chewy, and generously coated with ground peanuts and toasted sesame seeds, they're ridiculously addictive!

rolling glutinous rice dough into balls

Fortunately, I can satisfy my cravings without an inconvenient drive to the store as they are so easy to make and take just a few minutes to pull together.

Similar to our Filipino palitaw, they're made by combining glutinous rice flour with water to form a dough, which is then shaped into balls and cooked in boiling water until they float. Instead of grated coconut, however, Tong But Luck are coated with ground peanuts for a delightful crunch and aroma.

ground peanuts for coating sticky rice balls

Cooking tips

  • I use 1 cup of water to 2 cups of flour ratio which I find yields the chewy texture I like. The mixture will look dry at first but keep on mixing with your hands until it gathers into a smooth, soft, and pliable dough.
  • Once the balls rise to the surface, they're done. Use a slotted spoon to remove them from the water right away to keep from over-cooking and drain well to prevent from wetting the peanut coating.
  • Let them cool just enough to touch and begin immediately to roll in the ground peanuts as they'll coat better when still warm.

Tong But Luck on a white plate

How to serve

  • These glutinous rice balls are delicious as a midday snack or after-meal dessert. Pair with coffee, tea, or hot chocolate for the ultimate treat!
  • They're best enjoyed at room temperature as they tend to harden when cold.
  • If refrigerated, warm them up in the microwave for a few seconds or until softened.
Sticky Rice Balls coated with peanuts on a black plate
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4 from 3 votes

Sticky Rice Balls with Peanuts

Tong But Luck are easy and fun to make! Soft, chewy, and coated with ground peanuts, these Asian sticky rice balls are seriously addictive!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Snack
Cuisine: Asian
Servings: 2 Dozens
Calories: 206kcal
Author: Lalaine Manalo

Ingredients

  • 2 tablespoons sesame seeds
  • 1 cup ground peanuts
  • ½ cup sugar
  • 2 cups glutinous rice flour
  • 1 cup water
  • water for boiling
US Customary - Metric

Instructions

  • In a pan over medium heat, toast sesame seeds, stirring frequently, for about 30 to 45 seconds or until lightly browned and fragrant. Remove from heat and allow to cool.
  • In a bowl, combine toasted sesame seeds, peanuts, and sugar. Set aside.
  • In a bowl, place glutinous rice flour and slowly add water. Combine to form a soft, pliable dough. Knead dough until no longer sticky. 
  • Portion about 1 teaspoonful and between palm of hands, roll into 1-inch balls. Repeat with remaining dough. While working, cover the formed balls with a damp cloth to prevent from drying out.
  • In a pot over medium heat, bring about 4 to 5 inches deep of water to a boil. Add balls and cook for about 2 to 3 minutes or until they float to the top. Do not overcrowd the pot, cook in batches as needed.
  • Using a slotted spoon, remove rice balls from the pot using a slotted spoon, shaking off excess liquid. 
  • Roll balls in the peanut mixture, pressing down peanuts to fully coat. Serve immediately.

Video

Notes

Nutritional info calculated at 2 pieces per serving.

Nutrition

Calories: 206kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 117mg | Fiber: 1g | Sugar: 8g | Calcium: 29mg | Iron: 0.8mg
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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Anamarie Fox says

    May 17, 2019 at 10:46 pm

    5 stars
    Are these like the lohua, ampao mani that’s hollow in the middle?

    Reply
    • Lalaine Manalo says

      May 20, 2019 at 2:09 pm

      Hi Anamarie,

      No, they're not hollow in the middles. I think I've had the ones you are referring too and these sticky balls are different. 🙁

      Reply
  2. Jo Anne says

    August 21, 2018 at 12:56 pm

    Can these be made ahead of time?

    Reply
    • Lalaine says

      March 02, 2019 at 10:40 pm

      Yes, you can make them ahead of time but their texture will change when refrigerated. I usually like to microwave them for a few seconds to soften up again as they tend to harden when cold.

      Reply
  3. Cris Anne Perez says

    May 11, 2016 at 7:48 am

    Sounds yummy and easy to make. And did I mention they're really cute? I'll make a batch of these lovely balls this week. Thanks for sharing! 🙂

    Reply
    • Lalaine says

      May 11, 2016 at 11:17 pm

      Yes, they're super cute and super yummy 🙂 I hope you give them a try 🙂

      Reply

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